This comforting dish combines tender shredded chicken with a creamy, flavorful sauce that's perfect for a cozy dinner. It's easy to prepare and sure to become a family favorite on busy weeknights.
COOKBOOK / 1131
Start by heating your oven to 425°F (220°C). Bring about 3 cups of water to a boil in a medium pot, then add the peas. Let them cook for 2 to 3 minutes, stirring gently, until they’re tender. Drain the peas and toss them into a large bowl.
Next, add the shredded chicken, condensed soup, milk, and chopped onion to the peas, stirring everything together until well combined. In another bowl, mix the stuffing mix with the melted butter until it’s evenly coated.
Take about three-quarters of the stuffing mixture and spread it in the bottom of a 2-quart casserole dish. Pour the chicken and pea mixture over the stuffing, then sprinkle the remaining stuffing on top. Cover the casserole and pop it in the oven. Bake for around 20 minutes, or until everything is heated through and bubbly.
- Use cooked chicken that is warm or at room temperature to help it mix well with other ingredients.
- Add some extra cheese on top before baking for a golden, bubbly crust.
- Cover the casserole with foil during the first half of baking to keep it moist, then remove the foil to brown the top.
This dish is comforting and full of flavor. Using shredded chicken makes it easy to eat and helps the meat soak up all the delicious sauce. It’s a great way to use leftover chicken and turn it into a hearty meal the whole family will enjoy.
Serve this dish with a simple green salad or steamed vegetables to balance the richness. A side of crusty bread or garlic toast also pairs nicely and helps soak up the tasty sauce.
Cool the casserole completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. You can also freeze portions for up to 2 months; just thaw overnight in the fridge before reheating.
